|
Classic Cookbooks
& Recipes
next page >
TABLE OF CONTENTS.
BREAD-MAKING.......................... 7--40
CAKE-MAKING......................... 41-- 82
CREAMS AND CUSTARDS................. 83-- 92
CONFECTIONERY....................... 93-- 98
CANNING FRUITS...................... 99--106
CATSUPS AND SAUCES................. 107--112
DRINKS............................. 113--119
EGGS............................... 120--125
FISH............................... 126--133
FRUITS............................. 134--139
GAME............................... 140--146
ICES AND ICE-CREAM................. 147--153
JELLIES AND JAMS................... 154--160
MEATS.............................. 161--180
PASTRY............................. 181--194
PUDDINGS AND SAUCES................ 195--212
PRESERVES.......................... 213--222
PICKLES............................ 223--236
POULTRY............................ 237--250
SALADS............................. 251--257
SHELL-FISH......................... 258--276
SOUPS.............................. 265--276
VEGETABLES......................... 277--298
BILLS OF FARE...................... 299--304
FOR ADDITIONAL RECIPES............. 304--321
FRAGMENTS.......................... 321--329
TABLE OF WEIGHTS AND MEASURES........... 330
COOK'S TIME-TABLE....................... 331
HOUSEKEEPING....................... 332--349
DINING-ROOM........................ 350--355
KITCHEN............................ 356--367
MANAGEMENT OF HELP................. 368--370
MARKETING.......................... 370--374
CARVING............................ 375--376
HOW TO CUT AND CURE MEATS.......... 377--382
HINTS ON BUTTER-MAKING............. 383--384
LAUNDRY............................ 385--395
CELLAR AND ICE-HOUSE............... 396--400
SOMETHING ABOUT BABIES............. 401--403
HINTS FOR THE WELL................. 404--408
HINTS FOR THE SICK-ROOM............ 409--418
THE ARTS OF THE TOILET............. 419--424
ACCCIDENTS AND SUDDEN SICKNESS..... 425--431
MEDICAL............................ 432--439
FLORAL............................. 440--444
MISCELLANEOUS...................... 445--454
ALPHABETICAL INDEX................. 455--464
ALPHABETICAL INDEX
ALMONDS...........................327
How to buy.....................327
Shelled........................135
To blanch.......................62
To powder.......................93
To select......................135
Ambrosia.......................135
APPLES.
Baked..........................136
Baked, Sweet...................139
Baked, Sour....................139
Corer for......................135
Fried..........................136
Iced...........................136
In jelly.......................135
Sauce..........................136
Snow............................88
Sauce, dried...................221
Sauce, cider...................221
Artichokes.....................278
ASPARAGUS......................278
To gather......................277
Baking Powder...................21
BANANAS.
Fried..........................136
Fried..........................280
Batter Cakes, Tomato............38
BEANS.
For Winter.....................280
String.........................280
String, canned.................106
With Pork......................280
BEEF.
A la mode......................165
Corned, boiled.................165
Croquettes.....................241
Dressing.......................243
French mode....................167
Frizzled.......................168
Omelet.........................165
Ragout of......................166
Yankee, dried..................323
BEEFSTEAK.
Broiled........................163
Fried..........................164
Stuffed........................323
Toast..........................164
With onions....................164
Beef tongue, boiled............166
Beer, Soda.....................118
BEETS.............................279
Baked..........................279
Greens.........................279
Pickled........................279
Roasted........................279
BERRIES.
Canned.........................101
Plain canned...................102
BILLS OF FARE.....................299
Christmas dinner...............302
Economical Breakfasts..........301
Economical Dinners.............301
For Spring.....................299
For Summer.....................299
For Fall.......................300
For Winter.....................300
New Year's Dinner..............302
New Year's Lunch for callers...302
Refreshments for twenty........302
Refreshments for one hundred and
seventy-five...................303
Lunches........................301
Thanksgiving Dinner............301
BIRDS.
Fire for.......................140
How to pluck...................140
Time to roast..................141
To broil.......................140
To lard........................141
To roast.......................140
To stuff.......................140
Wild flavor of.................141
BISCUIT.
Carolina........................24
Hard tea........................24
Maryland........................24
Soda............................20
Soda............................24
Soda............................25
Spoon...........................25
Stale...........................20
Superior........................24
To bake.........................20
To glaze........................20
To knead........................20
To make.........................19
BLANC MANGE........................88
Chocolate.......................89
Raspberry.......................89
Boiled Dinner..................278
Bonny Clabber..................326
BREAD-CRUMBS......................322
For pastry.....................325
Brown Betty....................197
BUTTER.
Apple..........................213
Drawn..........................110
Egg............................219
Lemon..........................219
Scotch..........................94
BREAD............................7-11
Brown...........................17
Brown, Boston...................16
Brown, Eastern..................17
Buttermilk......................13
Corn............................11
Corn............................18
Corn, Boston....................17
Corn, fire for..................11
Corn, Mrs. B.'s.................17
Corn, plain.....................17
Corn, steamed...................18
Corn, to cut....................11
Cold weather....................10
Dough in Winter.................11
French loaves....................9
Graham..........................11
Graham..........................18
Graham, fire for................11
Good............................14
Graham, quick...................18
Hop-yeast.......................15
Hot weather.....................10
In Summer.......................14
In Winter.......................14
Making...........................7
Milk yeast......................15
Oven for........................10
Rye.............................11
Rye.............................19
Rye and Indian..................19
Pan..............................9
Poor man's......................16
Potato sponge...................18
Ready for oven..................10
Sour............................10
To bake.........................10
To cool.........................10
To cool.........................15
To knead.........................9
To mix..........................10
To salt.........................10
When too hard...................11
When done.......................10
With mush.......................14
Yeast...........................16
Buns............................21
CABBAGE.
Boiled.........................278
Delicate.......................284
Fried..........................284
Fried..........................285
Southern.......................284
Stuffed........................285
Stewed.........................285
CAKE.
Almond..........................46
Black...........................46
Black...........................47
Breakfast.......................21
Breakfast.......................47
Bread...........................47
Bride's.........................48
Buckeye.........................45
Buford..........................47
Butter for......................41
Caramel.........................49
Centennial......................45
Cider...........................50
Cinnamon........................21
Cincinnati......................49
Citron for......................42
Chocolate.......................50
Choice Fig......................54
Cocoa-nut.......................46
Cocoa-nut.......................49
Coffee..........................49
Corn Starch.....................48
Corn............................17
Cream...........................48
Cup.............................50
Currants for fruit..............43
Delicate........................50
Eggless.........................51
Eggs for........................41
Election, Salem.................51
Election, Old Hartford..........51
Everlasting.....................51
Feather.........................54
Fruit...........................42
Fruit...........................52
Fruit, Apple....................52
Fruit, Excellent................53
Fruit, Loaf.....................52
Fruit, pan for..................43
Fruit, Scotch...................53
Fruit, White...................324
Grooms..........................54
Hard money......................54
Hayes...........................54
Hickory nut.....................46
Hickory nut.....................55
How to beat.....................42
How to mix......................42
Imperial........................56
Lady's..........................55
Lady's Yellow...................55
Lemon...........................55
Loaf, Aunt Hettie's.............56
Loaf, French....................56
Loaf, old fashioned.............56
Making..........................41
Marble..........................56
Marble..........................57
Marbled Chocolate...............57
Milk for........................42
Molasses........................82
One egg.........................57
Orange..........................57
Oven for........................43
Pan, earthen....................43
Pans for........................41
Paper cap for...................43
Phil Sheridan...................60
Plain...........................57
Pound, Citron...................58
Pound, Pyramid..................58
Pound, Soft.....................58
Pound, White....................58
Queen Vic.......................58
Rice............................59
Silver..........................60
Snow............................60
Snow............................61
Sponge..........................45
Sponge..........................59
Sponge, Maine...................60
Sponge, White...................60
Spice...........................60
Temperance......................42
Tea.............................25
Ten-minute......................61
Thanksgiving....................53
Tilden..........................61
Time to bake....................44
Tin wedding.....................61
To beat eggs for................42
To color........................75
To color.......................303
To mix fruit....................43
To test.........................41
To test oven....................44
Watermelon......................61
Wedding.........................61
Where to keep...................44
When rough......................73
White...........................62
White perfection................62
Whipped cream...................48
CAKES, LAYER.......................62
Almond..........................62
Almond Cream....................68
Caramel.........................66
Chocolate.......................66
Chocolate, delicious............66
Cocoa-nut.......................65
Cup.............................67
Custard.........................66
Fig.............................67
French Cream....................64
Golden Cream....................64
Hard Times......................67
Ice Cream.......................65
Kelley Island...................68
Lemon...........................68
Metropolitan....................69
Minnehaha.......................69
Neapolitan......................70
Orange..........................70
Orange..........................71
Peach...........................71
Rolled Jelly....................67
Rolled Jelly....................68
Snow, favorite..................71
Sponge..........................72
Sponge, velvet..................72
Thanksgiving....................72
Three-ply.......................72
To bake.........................62
To build........................62
To cut..........................45
Vanity..........................73
White Mountain..................73
CAKES.
Ada's Sugar.....................78
Breakfast and Tea...............19
Boston Cream....................68
German..........................96
Ginger..........................81
Ginger-drop.....................81
Hickory nut.....................96
CANDY.
Ice Cream.......................96
Lemon...........................96
Molasses........................97
Syrup for.......................98
Stick...........................98
CANS.
Glass...........................99
Glass, to prepare..............100
How to fill....................100
Putty for.......................99
Rubber rings for...............101
Self Sealers....................99
Stoneware.......................99
To clean........................99
To seal.........................99
CANNING.
Fruit for.......................99
For pies.......................100
How done.......................100
Sugar for.......................99
CARAMELS.
Chocolate.......................95
Cocoanut........................95
Carrots, stewed................280
CATSUPS........................107
Cherry.........................108
Cucumber.......................107
Currant........................108
Fruit for......................107
Gooseberry.....................108
Mold on........................107
To make........................107
Tomato.........................108
Cauliflower, boiled............283
CHARLOTTE-RUSSE....................84
Charlotte-russe.................85
Charlotte-russe.................86
CHEESE.
Cottage........................326
Pigshead.......................176
CHICKEN.
Baked..........................240
Baked Spring...................240
Baked with parsnips............240
Broiled........................241
Croquettes.....................241
Croquettes, with rice..........241
Chili colorad..................241
Dressing.......................243
For Lunch......................242
Fricasseed.....................244
Fried Spring...................244
Garnishes for..................240
Gravy without cream............244
Jellied........................245
Pickled........................245
Pressed........................245
Pie............................243
Pie with oysters...............243
Pot-pie........................242
Pudding........................243
Roast..........................239
Steamed........................246
Stuffed........................239
To cut up......................239
CHOCOLATE.........................116
Spiced.........................117
Vienna.........................117
Cider..........................117
Chow-chow......................225
CLAM.
Chowder........................258
Fried..........................259
Pie............................259
Stew...........................259
COBBLER.
Apple..........................192
Fruit..........................192
Peach..........................192
Plum...........................192
Cocoa..........................116
COCOANUT..........................135
For cake........................45
COD FISH.
A la mode......................129
Balls..........................130
Boiled.........................129
Boiled, fresh..................129
Katy's.........................132
COLORING FOR CAKES, ETC.
Carmine........................150
Gold...........................363
Rose............................75
Confectionery...................93
COFFEE............................113
For twenty.....................116
For one hundred................116
How to make....................114
Pot, home-made.................114
To roast.......................113
Vienna.........................116
With whipped cream.............115
COOKIES............................78
Good............................78
Ginger..........................81
Excellent Ginger................81
Molasses........................78
Nutmeg..........................78
Oven for........................77
When moist......................79
CORN.
And Tomatoes canned............105
And Tomatoes cooked............281
Boiled.........................281
Canned.........................105
Dried..........................281
Dodgers.........................30
Green, pudding.................288
Hulled.........................282
Oysters.........................31
Stewed.........................231
To dry.....................214-232
To preserve....................283
Crackers, egg...................29
CRABS.............................258
Deviled........................259
CRACKED WHEAT......................33
Warmed..........................33
PAGE.
Baked on griddle................33
CREAMS.
Bohemian........................84
Gelatine for....................83
Hamburg.........................86
How to beat.....................83
Italian.........................86
Peach...........................84
Pine-apple......................84
Rock............................87
Rice............................87
Strawberry......................84
Spanish.........................87
Tapioca.........................87
Whipped.........................87
Whipped.........................87
CREAM TARTAR.......................21
Rule for.......................181
CRULLERS........................76
Fat for.........................75
Crumpets........................28
Curry-powder...................110
CURRANTS.
Canned.........................102
Dried..........................155
Iced...........................137
Spiced.........................233
CUSTARDS...........................83
Apple...........................88
Baked...........................90
Chocolate.......................89
Corn meal.......................89
Flavor for......................84
Gelatine........................90
Kettle..........................83
Lemon...........................90
Snow............................91
Cymlings.......................295
Dandelions.....................286
DOUGHNUTS..........................77
Fat for.........................75
Favorite........................77
Raised..........................77
Drinks.........................113
DROPS.
Almond cream....................95
Centennial......................95
Chocolate.......................95
Cocoa-nut.......................96
Ginger..........................81
DUCK...........................141
Boiled.........................145
Dressing.......................244
For invalids...................141
Roast..........................145
Stewed cold....................145
DUMPLINGS.
Apple, baked...................196
Apple, boiled..................196
Apple, rolled..................197
Peach, baked...................196
EGGS...........................120
Baked..........................122
Boiled.........................121
Boiled.........................122
Curried........................122
Fresh..........................120
Fried..........................123
On toast.......................122
Poached........................123
Pickled........................124
PAGE.
Rumbled........................124
Scalloped......................124
Scrambled......................124
Scrambled......................125
Stuffed........................325
Time to cook...................120
To keep........................125
To keep round..................123
To fry.........................120
With frizzled ham..............122
EGG PLANT.
Fried..........................287
In cakes.......................287
Enchiladas.....................286
FAT.............................76
And drippings..................327
Favorite, Sweetie's............327
FISH..............................126
Baked......................127-128
Boiled.........................129
Boiled white...................129
Boiled with vegetables.........130
Broiled white..................130
Chowder........................131
Croquettes of..................131
Fresh, potted..................132
Fried..........................131
Garnishes for..................127
Kettle.........................126
Pan............................132
Stewed.........................133
To make firm...................127
To fry.........................127
When frozen....................126
Wire basket for................127
FLOUR...............................8
Buckwheat.......................36
Graham...........................8
Potato.........................326
To brown........................48
Floating Island.................89
FORCE MEAT BALLS..................267
Force Meat Balls...............268
Fragments......................321
Fricatelli.....................172
Fried cakes.....................76
FRITTERS...........................33
Apple...........................34
Clam............................34
Corn............................34
Cream...........................35
Cucumber........................35
Egg-plant......................287
Fruit...........................34
Oyster.........................262
Pork............................33
Parsnip........................287
Snow............................35
Salsify........................287
To improve......................34
FROGS.
Broiled........................172
Fricasseed.....................172
FROSTING........................73
Frosting........................74
Almond..........................74
Boiled..........................74
Boiled Almond...................74
Eggless.........................74
Eggs for........................73
Gelatine........................74
Hickory-nut.....................75
Ornamental......................75
Pink............................74
Yellow..........................74
Yellow..........................75
FRUIT.............................134
Fruit..........................150
Dessert of.....................184
Dried..........................214
Dried, to keep.................215
Frappees.......................151
Sliced, to serve...............185
To dry.........................215
Fuel, Value of.................331
GAME..............................140
Broiled........................140
Delicate dressing..............140
Garnishes for..................142
Time to roast..................141
To lard........................141
Wild flavor of.................141
GEMS.
Cold water......................31
Graham..........................31
Mrs. B.'s.......................31
Sweet milk......................32
Giblets, to boil...............239
GINGERBREAD........................79
Gingerbread.....................80
Alum............................80
Aunt Mollie's...................80
Excellent soft..................80
Old fashioned...................79
Sponge..........................80
GEESE.
To parboil.....................141
To roast.......................144
GOOSEBERRIES.
Canned.........................102
Spiced.........................233
Gooseberry fool................137
GRAPES............................134
Spiced.........................233
Gravy to make..................324
Greens, preserve color.........277
Grits...........................33
GRIDDLE-CAKES......................35
Bread...........................36
Buckwheat.......................36
Corn............................37
Corn...........................324
Crumb...........................36
Flannel.........................37
Indian..........................37
Rice............................37
Tomato batter...................38
Gridiron, best.................163
HAM.
Balls..........................174
Boiled.........................173
Boned..........................173
Broiled........................173
Broiled........................174
Delicious fried................174
Escaloped......................328
Grated.........................328
Stuffed........................327
Hare, jugged...................142
Harvest drink..................118
HASH..............................321
Turkey.........................321
PAGE.
Herring, baked.................182
Hoe-cake........................31
Hotch-Potch, winter............171
ICE-CREAM.........................147
Ice-cream......................151
Brown..........................150
Chocolate......................150
Chocolate fruit................150
Cocoa-nut......................148
Coffee.........................148
Eggless........................150
Eggless........................151
Flavor for.....................148
Lemon..........................152
Molds for......................149
Mrs. Watson's..................152
Orange.........................152
Peach..........................152
Pine-apple.....................148
Pine-apple.....................152
Raspberry......................148
Self-freezing..................149
Strawberry.....................148
Strawberry.....................152
Tea............................153
To color........................75
To color.......................150
To freeze......................148
Vanilla........................151
ICES.
Apple..........................153
Currant........................153
Lemon..........................153
Orange.........................153
Water..........................153
JAMS..............................159
Blackberry.....................160
By measure.....................160
Currant........................160
Gooseberry.....................160
Grape..........................160
Plum...........................160
Raspberry......................160
Raspberry......................160
Stirrer for....................159
Strawberry.....................160
Sugar for......................159
To keep........................159
To put up......................159
JELLY.............................154
Apple..........................155
Apples and quince parings......158
Bag............................158
Blackberry.....................155
Calves' foot...................155
Coffee.........................156
Crab-apple.....................159
Cranberry......................156
Crab-apple.....................156
Currant........................155
Easter.........................156
Grape..........................157
Isinglass......................157
In winter......................322
Lemon..........................157
Orange.........................158
Potato.........................327
Quince.........................158
To color........................75
To color.......................150
To put up......................155
To make firm...................155
Wild crab-apple................158
Wild plum......................158
Wine...........................159
JOHNNY-CAKE........................31
Alabama.........................31
JUMBLES............................79
Cocoa-nut.......................79
To finish.......................77
KIDNEYS.
Breakfast......................167
Stewed.........................179
KISSES.
Buckeye.........................94
Pan for.........................93
LAMB.
Chops..........................171
Stewed with pease..............171
Lemons, to select..............134
Lancashire Pie.................324
Lady's Fingers..................69
Lemonade.......................118
Lettuce, fried.................287
LIVER.
Broiled........................169
Chopped........................169
Fried..........................169
Larded.........................169
Lobsters...................258-260
MACARONI..........................288
Boiled.........................287
Fried..........................287
Italian........................288
MACAROONS.
Almond..........................93
Hickory-nut.....................90
Mackerel, salt-boiled..........129
Mangoes........................228
MARMALADE.........................214
Crab-apple.....................159
Crab-apple for pies............159
Orange.........................219
Peach..........................220
Quince.........................220
Wild plum......................159
MEATS.............................161
Broiling.......................162
Frozen.........................163
Garnishes for..................163
Pie............................328
Roast with Yorkshire pudding...166
Roasting.......................161
Time to bake...................162
To pound.......................162
Warmed over....................321
With dressing..................162
MELONS............................134
How to serve...................134
Nutmeg, to serve...............134
Meringues.......................97
Meringue.......................182
MINCE-MEAT....................189-190
To make pies of................189
To pack........................189
Mock honey.....................221
Molasses, to clarify...........329
Moonshine.......................91
MUFFINS.........................21-29
Graham..........................32
page 459
PAGE.
MUSH.
Blackberry.....................198
Corn............................30
Fried...........................30
Graham..........................32
Graham, fried...................32
Oat meal........................32
MUSTARD--made.....................112
To prepare.....................112
MUTTON--leg of....................172
Boiled, Caper sauce............171
Chops..........................171
Pie with tomatoes..............172
Nectar cream...................117
Nutmeg-melon, spiced...........233
Nut-taffy, Aunt Top's...........98
OKRA.
Boiled.........................288
And tomatoes...................289
OMELET............................122
Omelet.........................123
Corn...........................123
Easily made....................121
Ham............................121
Oyster.........................262
Puff...........................123
To make........................121
With parsley...................121
Onions.........................289
ORANGES.
In jelly.......................137
To select......................134
Float...........................91
Pyramid........................137
Soufflé........................92
OYSTERS...........................258
Broiled........................260
Escaloped......................260
For soups......................258
Fried..........................261
Fritters.......................262
Omelet.........................262
Patties........................262
Pickles........................263
Pies...........................262
Raw............................263
Short-cake.....................262
Soup, plain....................263
Stew...........................263
Steamed........................264
To fry.........................258
PARSNIPS.
Baked..........................293
Boiled.........................279
In cakes.......................287
Stewed.........................293
Partridge pie..................148
PASTE..........................181
Good common....................183
Graham.........................183
Puff...........................183
With drippings.................184
With suet......................184
Wholesome shortening for.......181
Pastry.........................181
Pate de Veau...................178
PEACHES........................184
Canned.........................102
Canned.........................103
Frozen.........................138
PEACH.
Figs...........................222
Pyramid........................138
PEARS.............................134
Baked..........................137
Canned.........................104
PEASE.
Green..........................294
In cream.......................294
Stewed.........................294
Pepper-nuts.....................78
Pheasant, broiled..............142
PIE PLANT.
Baked..........................137
Stewed.........................138
Pickerel, baked................128
PICKLES...........................223
Alum in........................223
Artichokes.....................223
Bean...........................224
Bottled........................224
Butter-nut.....................231
Cabbage........................225
Cauliflower....................226
Chow-chow......................225
Chopped........................227
Cucumber.......................226
French.........................229
Kettle for.....................228
Onions.........................229
Peppers........................230
Piccalilli.....................229
Plums pickled like olives......230
Pyfer..........................230
Ripe tomato....................231
Spanish........................230
To bottle......................228
To put up......................228
Variety........................231
Walnut.........................231
PICKLES, SWEET....................232
Pickles, sweet.................235
Pickles sweet..................322
Beet...........................232
Clingstone.....................234
Grape..........................233
Peach..........................234
Pear...........................234
Pine-apple.....................235
Plum...........................235
Raisin.........................235
Ripe cucumbers.................232
Strawberry.....................235
Watermelon.....................235
PIES..............................181
Apple..........................184
Apple custard..................185
Apple-butter custard...........325
Apple meringue.................184
Apple sliced...................185
Banana.........................185
Buttermilk.....................186
Chess..........................187
Combination....................187
Crab-apple.....................185
Crumb..........................187
Currant, green.................188
Currant, ripe..................188
Custard........................187
Cream..........................186
Corn starch....................186
Cocoat-nut.....................187
Dried apple....................185
Dried peach....................191
Eggless squash.................325
Lemon..........................188
Meringue for...................182
Mince..........................182
Mock Mince.....................190
Orange.........................190
Pie-plant......................190
Pie-plant, frosted.............190
Pine-apple.....................192
Potato.........................191
Potato, raw....................191
Potato, sweet..................185
Pumpkin........................191
Mince, temperance..............190
Tins for.......................182
To bake fruit..................182
Tomato, green..................192
To prevent bursting............182
Juice running over in green
currant pie....................181
Juice soaking through..........182
Vinegar........................193
Whipped Cream..................186
Pie Crust, Aunty Phelp's.......182
PIGEONS.
Jugged.........................143
To cook........................141
Pig, to roast..................174
PINE-APPLES.......................135
Canned.........................104
To keep........................138
Plums, canned..................104
Pocket-books....................23
Popovers........................22
PORK.
And beans, Yankee..............177
Salt, fried....................177
Steaks, fried..................177
POT-PIE.
Chicken........................242
Spare-rib......................175
POTATOES.
And onions.....................290
Baked..........................289
Boiled.........................289
Boiled in jackets..............289
Cakes..........................291
Cakes, grated..................291
Flour..........................326
Fricasseed.....................290
Fried..........................290
Fried raw......................290
Fried whole....................290
Frozen.........................278
In jackets.....................291
Kentucky style.................292
Mashed.........................291
New............................291
Saratoga.......................293
Soufflé.......................292
Sweet, baked...................293
Sweet, fried...................293
Sweet, steamed.................293
Sweet, with beef...............293
POULTRY............................237
Garnishes for..................240
To lard........................141
page 460
PAGE.
To skewer and stuff............238
PRAIRIE CHICKENS..................143
Broiled........................142
PRESERVES.........................213
Apple..........................215
Apple..........................217
Cherry.........................215
Citron.........................216
Citron.........................218
Citron.........................221
Fig............................216
Peach..........................216
Pear...........................216
Plum...........................217
Quince.........................217
To can and harden..............218
Tomato.........................218
To skim........................214
Watermelon.....................218
Wild crab apple................158
PUDDINGS..........................195
Apple tapioca..................209
Bird's nest....................197
Black..........................198
Boiled.........................195
Bread..........................197
Carrot, English................200
Chocolate......................198
Chocolate......................199
Cloths for.....................196
Cocoa-nut......................199
Cocoa-nut......................200
Cocoa-nut......................203
Cottage........................199
Corn starch....................198
Cream..........................199
Dates for......................196
Delmonico......................200
Estelle........................200
Funnie's.......................200
Fig............................201
Frozen.........................152
Fruit..........................200
Half-hour......................201
Indian, baked..................202
Indian, boiled.................201
Indian, plain, baked...........202
Indian, plain, boiled..........202
Kiss...........................202
Lemon..........................202
Lemon..........................203
March..........................203
Minute.........................203
Molasses.......................203
One, two, three, four..........203
Oven for.......................195
Plum...........................195
Queen of.......................208
PUDDING.
Orange.........................208
Pine-apple.....................199
Pine-apple.....................207
Plum...........................206
Plum, Christmas................204
Plum, eggless..................205
Plum, English..................204
Plum, half-batch...............205
Plum, iced.....................205
Plum, prairie..................206
Potato.........................207
Poor man's.....................206
Prune..........................207
Puff...........................207
Puff, quick....................207
Rice...........................208
Rice, with cherries............209
Rice, with oranges.............209
Rice, with peaches.............208
Rice, with pine-apple..........209
Rice snow balls................209
Sago and apple.................209
Simple.........................201
Strawberry.....................199
White..........................209
White, measured................210
Whortleberry...................209
PUFFS.
Breakfast......................326
Cream, Boston...................63
Cream, Buckeye..................64
Preserve.......................192
Vanity..........................98
QUAILS.
Broiled........................142
Broiled........................241
On toast.......................143
Roasted........................144
Quinces, baked.................139
Rabbits........................146
RAISINS........................135
To seed.........................42
Reed Birds.....................146
RELISHES.
Cucumber.......................325
Horse-radish...................111
RICE...........................294
Apples.........................197
In milk........................294
Southern.......................295
To cook........................277
Rock candy, to make.............93
ROLEY-POLEY.
Apple..........................196
Apple-butter...................196
Cherry.........................196
Dried fruit....................196
Jelly..........................196
ROLLS.
Corn............................30
Egg.............................25
Every day.......................25
French..........................26
Minnesota.......................26
Parker House....................26
Wedding, sandwich...............27
Winter..........................27
Vienna..........................28
RUSK...............................23
Lebanon.........................23
SALAD.............................251
Asparagus......................252
Bean...........................252
Cabbage........................252
Cabbage........................251
Celery for.....................251
Chicken........................251
Chicken........................253
Chicken........................254
Cucumber.......................254
Dressing for...................251
Dressing.......................256
Dressing.......................257
Ham............................254
Herring........................255
Lobster........................255
Lobster........................260
Potato.........................255
Salmon.........................255
Sidney Smith's.................252
Tomato.........................256
Sally Lunn......................25
SALMON.
Baked..........................128
Breakfast......................131
Canned.........................131
SALSIFY...........................295
Fried..........................295
In cakes.......................287
Soup...........................293
Stewed with codfish............295
With toast.....................295
Sandwiches, mixed..............174
Sand-tarts......................78
SAUCES FOR MEATS..................107
Bread..........................109
Celery.........................109
Chili..........................110
Cranberry......................109
Cranberry......................156
Holland........................110
Horse radish...................111
Mint...........................111
Onion..........................111
Oyster.........................111
Roman..........................111
Salad..........................111
Tomato.........................112
SAUCES FOR PUDDINGS.
Butter for.....................196
Butterless.....................210
Cocoanut.......................210
Cream..........................210
Cold cream.....................210
Cream, plain...................211
Every day......................211
Hard...........................208
Jelly..........................211
Lemon..........................211
Maple sugar....................211
Orange.........................211
Pine-apple.....................211
Raspberry......................211
Strawberry.....................212
Vinegar........................212
Whipped cream..................212
Temperance.....................196
Sauer Kraut....................285
SAUSAGE.
Canned.........................178
Toast..........................329
Scrapple.......................324
Scraps, to save................329
Shad, baked....................128
Sheep, barbecued...............176
Shell-fish.....................258
Sherbets.......................118
SHORTCAKE.
Buckwheat.......................30
Orange.........................193
Peach..........................193
Raspberry......................193
Soft............................35
Strawberry.....................193
Shrub, raspberry...............118
Slap Jacks.....................329
SLAW.
Cream..........................258
Cream dressing for.............257
Plain cold.....................258
SNAPS..............................79
Ginger..........................82
Ginger, hotel...................82
Lemon...........................78
On rainy days...................79
When moist......................79
Snipe..........................146
Snowflake.......................88
Snowflakes.....................139
SODA.
Pure............................21
Rule for.......................181
SOUP..............................265
Bean...........................269
Bean, grandmothers.............269
Bean, meatless.................269
Bean, turtle...................269
Beef...........................267
Beef...........................268
Beef, with okra................268
Bread, dice for................276
Carrot.........................270
Celery.........................270
Chicken........................270
Clam...........................267
Clam...........................270
Cod-fish.......................270
Coloring for...................276
Green corn.....................271
Gumbo..........................271
How flavored...................265
Mock turtle....................271
Mutton.........................272
Noodle.........................272
Okra...........................272
Oyster.........................273
Onion..........................273
Poached eggs with..............267
Pot au feu.....................273
Pea............................273
Pea, green.....................274
Potato.........................274
Sauces for.....................267
Swiss..........................274
Thickening for.................107
Thickening for.................267
Tomato.........................274
Tomato, meatless...............274
Turkey.........................275
Vegetable......................275
Poached eggs...................275
Veal...........................276
SOUPSTOCK.........................265
Economical.....................266
How made.......................265
How used.......................266
Rich...........................265
Spouse, pigs' feet.............175
Spat-outs.......................31
Spices, use of..................84
Spinach........................296
SPONGE.
And bread.......................12
For winter......................11
For bread.......................12
For griddle......................8
How made.........................8
Squab pie......................328
SQUASH.
Summer.........................295
Winter.........................295
STRAWBERRIES.
Canned.........................104
Canned.........................105
Mock...........................139
STEW.
Breakfast......................168
Brown..........................167
Stews..........................323
With tomatoes..................169
Steak pudding..................323
SUCCOTASH.........................296
With pork......................296
In Winter......................296
Suet, to keep..................163
SWEET BREAD.
Larded.........................177
With tomatoes..................178
Syrup, Lemon...................119
TABLE.
Cook's time....................330
Of weights.....................331
Of measures....................331
Taffy, butter...................94
TARTS.
Apple..........................193
Almond.........................194
Cocoa-nut......................194
Cream..........................194
Shells for.....................194
TEA...............................115
English breakfast..............115
Iced...........................119
Lemon..........................119
Pot, sack for..................115
Tenderloin canned..............178
Toad in the hole...............170
TOAST.
Breakfast.......................22
Buttered........................22
Mennonite.......................22
TONGUE.
Beef...........................168
Spiced beef....................168
TOMATOES.
Baked..........................297
Canned.........................106
Escaloped......................297
Figs...........................222
Fried..........................297
Sliced.........................297
Stewed.........................297
Toast..........................298
Trifles.........................77
TRIPE.
Boiled.........................170
Fried..........................170
Fricasseed.....................170
Soused.........................170
TROUT.
Baked..........................128
Brook..........................130
Turbot.........................133
TURKEY.
Boned..........................246
Boned..........................247
Boiled.........................247
Escaloped......................247
Fat for stuffing...............248
Roast..........................247
Roast, English.................249
To plump.......................247
To roast.......................238
To steam.......................238
With oyster stuffing...........248
TURNIPS.
Baked..........................298
Mashed.........................298
VEAL.
Cutlets, fried.................178
Loaf...........................179
Pressed........................179
Roast Loin of..................179
Stew...........................180
Sweet bread....................180
With oysters...................180
VEGETABLES........................277
Add sugar to...................277
Time to cook...................278
Odor while cooking.............277
Water for......................277
VENISON...........................141
Hams, smoked...................142
Roast..........................144
VINEGAR.
Celery.........................236
Cheap..........................322
Clover.........................236
Mint...........................236
Raspberry......................119
WAFFLES.
Corn...........................324
Ohio............................29
Quick...........................29
Raised..........................29
Rice............................29
WATERMELON
To serve.......................134
Canned.........................106
Welsh Rarebit..................326
WOODCOCK..........................140
Broiled........................146
Fried..........................146
YEAST...........................38
Dry.............................38
Hop.............................39
Potato without hops.............39
Potato..........................39
To hasten milk..................40
Yeast...........................40
Yorkshire pudding..............167
Zest, lemon.....................84
ACCIDENTS.........................425
Ants, to kill..................348
Aperient for children..........434
Apples, to keep................399
Apple-corer....................364
Arts of the toilet.............419
Asthma, to relieve.............434
Autumn leaves..................443
BABIES............................401
Bandaging......................402
Bathing........................403
Clothing.......................402
Food for.......................402
Good air for...................402
Intelligent care of............402
Nursing sore mouth.............435
Prenatal life..................401
Regular meals..................402
Rest needed....................402
Sleep of.......................403
Water for......................403
Bad breath.................421-435
Bad smells.................342-409
Bath, the......................419
BEAUTY............................419
Dress, to enhance..............420
Food, necessary for............419
To preserve....................419
Bed-bugs, to kill..........339-346
Bedding........................337
Bed-room.......................336
BEEF..............................370
Corn-fed.......................370
Dried..........................379
How to cut up..................377
How to corn................379-381
Raw............................418
To carve sirloin...............375
Spiced corned..................379
BEEFSTEAKS........................370
Packed for winter..............382
BEEF TEA..........................414
Raw............................418
Frozen.........................438
BIRDS.............................451
Canary.........................451
Mocking........................451
BITES.
Mad dogs.......................431
Serpents.......................431
Blackberry cordial.............437
Blankets, to wash..............392
Bleeding, to stop..............433
Bluing.........................390
Books, to preserve.............344
Boots, to make durable.........447
Bosom-board................366-386
Brass-kettle, to clean.........360
Broken bones...................428
Brooms, to keep................349
BURNS.........................428-433
By alkalies....................428
By acids.......................428
Burning houses.................430
BUTTER............................383
Artificial.....................447
To keep fresh..................447
CABBAGE...........................399
To keep in country.............400
Cake-pan, new kind.............300
CALICO............................338
Buff, to remove color..........394
Can-opener.....................364
CARPETS...........................334
Cheap..........................344
Grease spots on................341
To clean well..............336-338
How to lay.....................347
Moths under....................336
Stair..........................346
Sweeping and dusting...........335
Carving....................375-376
Catarrh....................437-439
CEILING...........................339
Cracks in......................340
CEMENT............................345
Diamond........................446
For china..................345-360
For knife handles..............361
For rubber or leather..........446
Hot-water proof................448
Valuable.......................447
Chamois, skin to wash..........343
Charcoal.......................362
Chickens, to select............373
Chilblains, cure for.......430-434
Children, lost.................342
CHIMNEY.
How to build...................449
On fire........................445
Leaks about....................445
CISTERN...........................450
Contents of....................450
Water to clear.................343
Child coughing.................435
Choking........................426
Chromos, to clean..............343
CLOSETS...........................348
For bed-room...................337
CLOTHES...........................386
How to dry.....................386
How to fold....................386
How to iron....................386
How to re-starch...............386
How to sprinkle................386
How to starch..................386
How to wash....................385
Coal ashes, for walks..........344
Cochineal, coloring............446
Cockroaches, to kill...........342
Cocoa butter, for skin.........446
Codfish, to select.............374
Cooking, good vs. grog.........329
COLDS.....................433-435-409
To break up................433-405
Coffee, to keep................360
Coffee-pot, to clean...........361
Colic in children..............433
Comforters.....................337
Complexion, to improve.........423
Wash for.......................424
Constipation...................437
Coral, to make.................348
Corns, to cure.................434
Corpulency, to cure............419
Cough mixture..................437
Cranberries................349-360
Croup, cure for................439
CELLARS...........................396
To ventilate...................397
To clean.......................388
Dandruff, to remove............434
Dining room....................350
Dinners, formal................350
DINNER............................351
Etiquette of...................351
Host and hostess...............352
Hospitality, vulgar, etc.......352
Invitations....................352
Individual manners.............353
Order of courses...............352
Discolor from bruise...........436
Dishes, to wash............348-355
Dish-cloths................355-362
Diptheria..................432-438
Doors, to make tight...........345
Drains.....................339-361
Dress, to iron.................387
Dressing for cuts, etc.........433
Drinking at meals..............405
Drowning.......................425
Ducks, to select...............373
Dust-pan, new..................365
Dyspepsia......................407
EAR............................421
Foreign body in................430
Eels, to select................374
Embroideries, to iron..........387
Erasive Fluid..................394
Ermine, to clean...............447
Erysipelas, cure for...........438
EXTRACTS, HOW TO MAKE.............362
Alcohol for....................363
Fruit juices...................363
Lemon..........................362
Orange.........................363
Oil for........................363
Rose...........................363
Vanilla........................362
Eyes, to preserve..............421
Fainting.......................427
Felon, cure for............435-437
Filter, cheap..................344
FISH
Best kinds of..................373
How served.....................376
FLANNELS, HOW WASHED..............391
In warm water..................391
In cold water..................387
Fleas, to drive off............342
Flour, new process.............363
FLOWERS...........................440
To revive withered.............444
For table..................335-444
Cut, to keep fresh.............444
FRAMES............................343
Flies off gilt.................343
Rustic.........................344
To retouch gilt................344
Freckles, to remove............422
Frozen Limbs...................430
Furnace........................334
FURNITURE.........................333
Buckeye polish for.............452
Dust spots on..................336
Eastlake.......................333
Filling for....................452
How to buy.....................334
Modern.........................333
Polish.........................342
Shellac varnish for............452
To clean...................334-339
Vulgar display of..............333
White spots, blisters..........452
GAME..............................372
To keep a long time............372
Geese, to select...............373
GIRLS.............................367
Hours of work for..............367
How to manage..................367
Room of........................368
GLASS.............................361
Stopper, to remove.............361
Glue, to strengthen............447
Grained wood to clean..........340
Grapes, to keep................400
HAIR..............................420
Baldness.......................420
Dyes for.......................420
Gray...........................420
Superfluous....................421
Wash for.......................420
Halibut, best..................374
HAM...............................380
To carve.......................376
To cure....................380-382
To keep....................380-381
To smoke, new way..............382
HANDS.............................422
Chapped....................422-424
Warts on.......................422
Stains on......................423
Hanging baskets................444
Hat bands, to clean............452
Hat, wet, silk.................445
Headache, to cure..........434-439
Hearths, to clean..............342
Hemorrhages, whey for..........433
HENS..............................446
Laying in winter...............445
To set.........................446
Hints to hired girls...........369
Hints about marketing..........370
HOUSE.............................333
Furniture for..................333
Sunlight in....................334
The model......................333
HOUSEKEEPING......................332
As an accomplishment...........332
How to learn...................332
Wrong ideas of.................332
Housekeeper's alphabet.........349
HOUSE-CLEANING....................338
How to begin...................338
The easiest way of.............339
HOUSE-PLANTS......................441
To start slips.................442
In winter......................442
Earth worms....................444
ICE...............................398
How to put up..................398
ICE-HOUSE.........................398
How to fill....................398
ICE-WATER to keep.................346
INK.
Indelible......................345
Spots on books.................445
Stains.....................347-394
Interest rules.................448
Ironing-board..................386
Iron rust......................394
Irons, care of.................390
Ivies, to feed.................444
Ivy poison.....................446
Jaundice.......................434
Jet, cement for................424
Jewelry, to clean..............424
Kalsomining....................339
KEROSENE..........................358
To test........................358
Kettles, to scrape.............357
KID GLOVES.
Black, to clean................446
Light, to clean................449
KITCHEN...........................356
Economy in.....................359
Floors of......................355
Lamps for......................356
KITCHEN APRON.....................359
Pockets in.....................357
KITCHEN TABLE.....................358
Wooden mats for................359
Kitchen utensils...............364
Knife board....................366
KNIVES............................358
For peeling....................364
Rust on........................361
To clean.......................362
LACE...........................387
Curtains, to wash..............392
Ruchings, to wash..............392
LAMB..............................371
To keep after killing..........371
LAMPS.............................358
Wicks of...................346-358
Chimneys...............344-358-361
LARD..............................381
To keep from molding...........382
Larding needle.................364
Laundry, the...................385
Leanness, to cure..............420
Lemons, to keep................399
Life preserver.................430
Lime water and its uses........449
LIGHTNING.........................427
Cream..........................342
Rods...........................449
LINIMENT......................433-434
Cherokee.......................435
LIPS, CHAPPED.....................421
Cold cream for.................424
Lobsters, to select............373
Lock Jaw, cause of.............429
Lungs, the.....................435
Mackerel, to select............374
Management of help.............367
Marble, care of................346
Matches, care of...............447
Mats, cheap....................347
MATTINGS..........................337
To wash........................337
To varnish.....................454
Mattresses.....................337
MEATS.............................370
Casks for......................360
How to cut and cure............377
How to keep....................371
Keep near ice..................372
Raw, for invalids..............418
Smoked.........................381
Medicine, to drop..............434
Mending........................342
Mice, to catch.................445
Milk, to preserve..............360
Mirrors....................339-346
Molds for jellies..............365
Moles, to remove...............422
Monday, provide for............304
Morning glories................440
Mosquitoes, to keep off........424
MOTHS.............................342
To keep from furs..............344
Moth patches...................434
Moving.........................347
MUSLINS, COLORED..................393
Delicate to wash...............393
Muslin, to bleach..............393
Mustard plaster................439
MUTTON............................371
How carved.....................375
How cut up.....................378
How to select..................371
Neck, beauty of................422
Netting, mosquito..............336
Neuralgia......................435
NOSE...........................422
Foreign body in................429
NUTMEGS...........................369
To test........................349
OIL CLOTHS........................335
To clean.......................343
To make durable................343
Oranges, to keep...............360
Oysters........................373
PAINT.............................339
Cheap for iron.................445
Old to dry.....................452
Quantity to yard...............447
To take out....................394
When to apply..................447
Paint brushes, to keep.........452
Painting, how done.............340
PAINTINGS.........................342
To clean.......................343
Pancake lifter.................364
Panics.........................430
PANTRY............................357
Cover for shelves..............357
Paper on tin...................345
Papering.......................340
Parcels........................342
Parlor, the....................335
Parsley, to keep...............399
Parsnips, to keep..............349
PARTIES...........................351
Breakfast......................354
Dinner.........................351
Evening........................354
PASTE.............................340
Perpetual......................346
A good rule for................448
Peel orange and lemon..........349
Pearls, to keep brilliant......446
Pease, for winter..............400
Pheasants, to buy..............378
Plano, care of.................336
Piles, cure for................439
Pletures, how to hang..........345
Pillows, how to air............337
Pimples, to remove.............422
Pneumonia, oil silk for........433
Preserve jars..................361
Programme for week.............341
Poisons, antidotes for.........430
Polishing iron.............366-390
Polishing powder...............350
PORK..............................371
To cut up......................378
To salt........................380
To pack........................381
POULTRY...........................372
To keep a long time............372
Pump, to thaw..................448
Putty, to remove...............348
Rats, to kill..................445
RED ANTS..........................360
To drive off...................341
Rheumatism.................435-439
Roofs, leaking.................445
Rose slugs, to kill............448
Rugs, rag, to make.............344
Runaways.......................430
Rust on iron...................446
Salmon, to buy.................374
Salve for cuts.................434
Sausage........................331
Scalds.........................428
Scarlet fever..................438
Scorch in ironing..............390
Scrap-bag......................336
Sealing-wax....................446
Sea-sickness...................436
SICK, FOR THE.
Beef-tea...................414-416
Beef-tea soup..................418
Broth, beef....................414
Barley water...................414
Baked milk.....................414
Buttermilk stew................414
Buttermilk mulled..............415
Bran biscuit...................414
Broiled beefsteak..............415
Broiled chicken................415
Broiled quail..................415
Broth, chicken.................415
Cinnamon tea...................418
Cream soup.....................415
Crust coffee...................415
Corn meal gruel................417
Cracked wheat pudding..........417
Custard, arrowroot.............414
Custard, sago..................414
Drinks.........................412
Egg gruel......................415
Egg, raw.......................415
Fever drink....................415
Grease on broths...............417
Graham gems....................415
Jellice........................415
Milk porridge..................415
Oat meal.......................416
Old time food..................416
Panada.........................416
Raspberry relish...............416
Raspberry vinegar..............416
Prepared flour.................416
Rice jelly.....................416
Rice, parched..................416
Sago jelly pudding.............417
Sassafras tea..................417
Sea moss farine................417
Shrub currant..................417
Stewed oysters.................416
Tapioca jelly..................417
Tamarind whey..................417
Vegetable soup.................417
Wine whey......................417
SICK ROOM, FOR....................400
Bed and bedding................410
Cooling wash for...............418
Conveniences for...............409
Quiet in.......................410
Stockings for..................418
Ventilation....................418
Skeleton leaves................443
Skewers, metal.................365
SITTING-ROOM, THE.................336
Carpet for.....................336
SILKS.............................448
Black, how to do up............448
Dress, to wash.................392
Embroideries...................388
To cleanse.....................395
SILVER.
To clean...................342-360
To keep........................341
SINK..............................356
Movable........................366
Sheets, to renew...............348
SHIRTS............................389
To iron and fold...............389
SHIRT-BOSOMS......................390
Enamel for.....................391
How to iron....................386
Shoe-pockets for doors.........348
Shoulders, to cure.............381
Snipe, to select...............373
SOAP..............................389
Dish...........................366
Gall...........................388
Hard times.....................388
Soap-shaker....................366
Sore eyes......................436
Sore throat....................433
Spice cabinet..................365
Sponge, to cleanse.............341
Sprains, wash for..............434
Squeaking boots................446
STAINS............................394
Fruit, hands, or linen.........447
Nitrate of Silver..............394
On spoons......................360
Stammering, cure for...........436
STARCH............................391
Coffee.........................391
Flour..........................391
Steaming-kettle................366
Stiff joints...................435
Stimulants.....................405
STINGS............................434
Of insects.....................431
STOVES............................334
Pocket.........................366
Sunburn, to remove.............423
Sunstroke......................426
Suffocation....................426
TABLE.............................350
Chairs for.....................354
Clearing.......................355
Covers for.....................361
Decoration.....................350
Linen to mark..................362
Manners at.....................350
Ware.......................354-355
Table cloth, to clean..........362
Tea-kettle boiler..............365
Tea-pot, to clean..............361
Teeth..........................423
Tetter, to cure................423
Tin pans, new..................358
Tin ware, to mend..............344
TO COLOR WOOLEN.
Black..........................453
Bottle green...................453
Claret.........................453
Russian brown..................453
TO COLOR WOOLEN YARN.
Yellow, brown..................454
Scarlet........................454
TO COLOR COTTON.
Blue...........................453
Green..........................453
Chrome Yellow..................453
Black..........................454
To color lady's cloth purple...454
To color silk royal blue.......454
Tongue.........................379
Tooth ache, to relieve.........436
Tripe......................378-379
Tumblers, to wash..............352
Turkeys, to select.............373
Turnips, to keep...............399
Varnish, to dry old............447
VEAL..............................371
How carved.....................375
How cut up.....................378
VEGETABLES........................399
To pack........................400
Velvet, to clean...............393
VENISON...........................372
How carved.....................376
Ventilation................334-406
Walks, to keep clean...........447
WALL PAPER........................341
To clean.......................345
To trim........................340
Warts, to remove...........422-433
WASHING FLUID.....................388
Washing in summer..............389
Washing day....................395
Washing soda...................394
WATER.
To filter......................363
To soften cistern..............343
To soften hard.............343-385
Weeds in walks.................344
Weight of grain................450
Well, to light.................445
Whitewash..................340-342
White Zephyr, to wash..........393
WINDOW GARDENING..................443
Ivies for......................443
WINDOWS...........................338
Icy............................341
Whooping cough.................434
Wine for communion.............446
WOOD-WORK.........................338
Clean before painting..........345
Worms, cure for............433-436
WOUNDS........................428-436
From rusty nails...........433-435
WOOLEN GOODS......................394
To iron........................394
Work-baskets...................348
next page >
|
